Easy Tuscan Chicken and Potatoes

Tuscan Chicken and Potatoes


Crisp, herb roasted Tuscan chicken and potatoes, with spinach and sun-dried tomatoes, all in a garlic cream sauce. This Tuscan inspired meal is loaded with flavor!


Tuscan Chicken and Potatoes


This Tuscan chicken and potatoes recipe is about to become a satisfying, saucy, repeat favorite.  It transforms boring chicken into juicy, golden chicken dripping with TONS of flavor.  Plus, you’ll love the bonus of creamy potato morsels in every bite.  Best of all, you only need a few simple ingredients, one skillet and one casserole dish to make this recipe which means it belongs in your weeknight dinner arsenal – and soon your favorite recipes binder.



Tuscan chicken and potatoes


This Tuscan chicken recipe can be made more cheesy, spicy, lemony, with different veggies, etc. Here are a few ideas to mix it up:

  • Alternate protein: the creamy sauce is so scrumptious you’re going to want to use it with everything!  You can sub the chicken breasts for boneless skinless chicken thighs, salmon fillets, pork chops  or shrimp.  You can even use ground Italian sausage or cooked chicken sausage.  Note that different proteins (even chicken thighs) will vary in cooking time, so use meat thermometer to check for doneness.    
  • Add lemon: you can add a citrus spin by adding 1-2 tablespoons lemon juice to the cream sauce.
  • Add melted mozzarella:  layer the chicken with fresh mozzarella slices, cover and turn the oven to lower heat until the cheese melts.
  • Mix up the cheeses: In addition to or in place of Parmesan, you can use Gouda, Fontina, Gruyere, etc. to mix up the flavor profile.
  • Artichokes: are tender, slightly sweet and nutty and divine in creamy sauces. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste. Chop and sauté with the shallots.
  • Spice it up: amp up the heat with additional red pepper flakes. I always add at least ¼ teaspoon red pepper flakes but if you want to really taste the kick, add ½ teaspoon. You can also add additional red pepper flakes to individual servings to keep recipe family friendly.  
  • Tomatoes:  you can swap the sun-dried tomatoes with cherry tomatoes or add them in addition to.
  • Artichokes:  are tender, slightly sweet and nutty and divine paired with sun-dried tomatoes.  Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste.
  • Corn: you can use fresh sweet corn and slice it off the cob or frozen sweet corn.  No need to thaw, simply add to the hot skillet a couple minutes before the shallots.
  • Zucchini or squash:  cook very quickly, so add just after the heavy cream.
  • Peas:  use thawed petite frozen peas and stir at the end just too warm through.


Tuscan chicken and potatoes


  • 6 Chicken Thighs
  • 2 cups Potatoes red or creamers, cut up in small chunks
  • tbsp. Oil for frying  
  • 3 cloves Garlic minced
  • 1.5 cups Heavy cream
  • 1/3 cup Sun-Dried Tomatoes cut into strips
  • 2 cups Spinach
  • 1/2 cup Parmesan Cheese grated
  • 2 slices Bacon chopped
  • Salt & pepper to taste
  • 1 teaspoon Sweet paprika
    Cooking Spray
  • Parsley for garnish

Tuscan chicken and potatoes


  • Preheat your oven to 400 F;
  • In a pot bring a water to boil, add a teaspoon of salt and add cut up potatoes; cook them for approximately 15 minutes, then drained and set aside.
  • Heat up cooking oil in a cast iron skillet or other heavy pan;
  • Season chicken on both sides with salt, pepper and sweet paprika;
  • Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes;
  • Remove the chicken from the skillet and set aside;
  • Discard all but a tablespoon of fat from the skillet and add garlic. Cook for about a minute and then pour in the heavy cream.
  • Let the cream cook for a couple of minutes until thickened up (about 5 minutes). Then add spinach and sun dried tomatoes and mix well;
  • Turn off the heat and add Parmesan Cheese, mix until melted and well combined with the sauce. Check for seasoning and add salt and pepper as needed.
  • Prepare a casserole dish big enough to hold 6 chicken thighs and potatoes; spray it generously with cooking spray; 
  • Add potatoes to the casserole dish; pour the sauce over the potatoes and place chicken on top of it;
  • Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and internal thermometer shows 165F and the potatoes are fork tender.
  • While your chicken and potatoes are baking, add cut up bacon to a clean skillet and cook until golden brown and crispy;
  • Once the chicken and potatoes are cooked, remove casserole dish from the oven, sprinkle with bacon and parsley and serve immediately. Enjoy!



Did you try our Tuscan chicken and potatoes? What did you think? We would love to hear from you! Please leave us a comment below or please tag us! @theloulougirls





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4 thoughts on “Easy Tuscan Chicken and Potatoes”

  1. This looks absolutely delicious! I’m always on the hunt for good chicken recipes, and I’d say this one fills the bill!

    Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!

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